Green Chile Rice
Made with roasted poblano peppers and cilantro, this green rice is a delicious twist on traditional Mexican-style rice, and makes a great side dish for any meal.
Servings: 6 servings
Calories: 130kcal
Ingredients
- 2 poblano peppers halved and seeded
- 1/2 cup chopped cilantro pus more for garnish
- 1/3 cup chopped onions
- 2-3 cloves garlic
- 3 tablespoons vegetable oil divided
- 1 1/2 cups white rice
- 2 1/4 cups chicken broth
- 1/2 teaspoon salt plus more to taste
- 1-2 teaspoons lime juice
Instructions
- Preheat oven to broil. Place poblano peppers, cut side down, on a large baking sheet. Brush with vegetable oil. Broil for 3-5 minutes, or until skins are blackened and blistered.
- Add roasted poblanos to a blender or food processor, along with the cilantro, onions, garlic and one tablespoons of the oil. Puree until smooth.
- Heat the remaining oil on a large sauté pan over medium-high heat. Add rice and cook for 5-7 minutes, or until rice just begins to brown.
- Add the pureed poblano mixture to the rice, along with the chicken broth and salt. Stir to combine, then bring to a boil over medium-high heat.
- Reduce heat to a simmer. Cover and cook on low for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove rice from heat and let stand, uncovered, for 5-10 minutes.
- Fluff rice with a fork, then mix in lime juice and additional cilantro before serving, if desired.
Nutrition
Serving: 1g | Calories: 130kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 525mg | Fiber: 1g | Sugar: 2g